Kick back on Monday night with grilled swordfish and mixed vegetables, courtesy of ex-NFL running back Amos Zereoué, owner of the restaurant Zereoué in NYC
Zereoué’s cuisine comprises unique dishes like attiéké, a cassava root from the Ivory Coast (shown). “It’s a lot like couscous and great with fish,” he says.
Former teammates on the Steelers, Raiders, and Patriots benefited from his culinary skills. “Once I got to the pros, I started cooking for [them],” he says. “Healthy eating is a way of life for me—we are what we at.”
Keep It Spicy:
All-purpose fish seasoning is essential for this dish, says Zereoué. You can find it in most Asian or gourmet markets or make your own. “Just mix garlic, cilantro, basil, thyme, paprika, salt, and pepper,” he says.
3 tbsp extra-virgin olive oil
3 cloves garlic, finely chopped
1 lemon, halved
2 pinches salt
2 pinches pepper
2 tbsp all-purpose fi sh seasoning
2 swordfish fi llets,
6-8 oz each, deboned
1 large tomato, diced
1 small onion, diced
1 yellow pepper, diced
1 zucchini, diced
1 dash Tabasco sauce
1) In a large bowl, combine 2 tablespoons
of the olive oil, all of the garlic, juice from
half of the lemon, a pinch of salt, a pinch
of pepper, and the fish seasoning. Mix well.
2) Place the fish in the bowl and marinate
in the fridge, covered, for about an hour.
3) Combine the tomato, onion, yellow
pepper, zucchini, Tabasco sauce, and remaining
olive oil, salt, and pepper in a bowl and
4) Remove both pieces of fish
and place over medium heat on oiled stovetop
grill (or skillet, if grill is not available).
5) Cook for 4 minutes and fl ip to cook the
other side, about another 3 minutes.
the fi sh is cooking, place the tomato mixture
onto a sheet pan and bake in 350-degree oven
for about 5 minutes.
7) To finish your meal,
put half the tomato mixture on the plate,
followed by one of the swordfish fillets.
Garnish with slice from remaining half of
lemon and pair with sides such
555 calories, 48 g protein, 26 g carbs, 30 g fat, 4 g fiber